Adding Pounded Dried Venison to Bread
After pounding well the venison that had been dried on the drying rack, it was added to the ground fine white flour corn and water.
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Posted by: hearttohearthcookery | September 10, 2012
Making Venison Bread
Posted in Bread, Corn, culinary history, food, food history, Lenape, Native American, receipts, recipes, Venison | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
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